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Lentil Soup

Lentil Soup

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Basic Lentil soup recipe with garlic onions and tomatoes.

• CourseSide Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 People	30 Minutes

Cook Time

65 Minutes

Servings Prep Time 6 People 30 Minutes

Cook Time 65 Minutes

Lentil Soup Print Recipe Basic Lentil soup recipe with garlic onions and tomatoes. CourseSide Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 People 30 Minutes Cook Time 65 Minutes Servings Prep Time 6 People 30 Minutes Cook Time 65 Minutes

Ingredients

• 1 Cup rice
• 2 Cups Water
• 1 Package lentils
• 3 Cups Water or Veggie Broth
• 1 Tsp butter
• 1 Each onion Diced
• 1 Each Tomato Medium, Chopped
• 1 Tsp oregano
• 1 Tsp basil
• 1 Clove garlic crushed
• Salt and pepper to taste

Servings: People

Instructions

1. Rinse the rice. In a medium pot, bring 2 cups of water to
2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
3. Rinse the lentils.
4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
6. Add paste to lentils and stir.
7. Add salt and pepper to taste.
8. Serve over rice.

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Collards And Tomatoes

Collards And Tomatoes

Print Recipe

This recipe can be made into a soup or a side dish depending on how much water you use.

• CourseSide Dish, Soup
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
4 People	30 minutes

Servings Prep Time 4 People 30 minutes

Collards And Tomatoes Print Recipe This recipe can be made into a soup or a side dish depending on how much water you use. CourseSide Dish, Soup CuisineSouthern Skill LevelEasy Servings Prep Time 4 People 30 minutes Servings Prep Time 4 People 30 minutes

Ingredients

• 15 Each Collard greens rinsed, torn into bite size pieces
• 1 Tbsp Italian seasoning
• 1 Can Tomatoes 10 oz can; chopped, reserve liquid

Servings: People

Instructions

1. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
2. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
3. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish).
4. Heat about 2 ~ 3 more minutes or until hot and serve.

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Calabaza Soup

Calabaza Soup

Print Recipe

Squash and Bell Pepper soup.

• CourseSoup
• CuisineAmerican

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Calabaza Soup Print Recipe Squash and Bell Pepper soup. CourseSoup CuisineAmerican Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 1 1/2 lbs Calabaza squash peeled and seeded
• 1 Each Green bell pepper chopped
• 1 Cove garlic pressed
• 4 Each Scallions minced
• 6 Each thyme leaves
• 4 Each allspice Whole, crushed
• 1 Tsp cumin
• 1 Tsp Fenugreek
• 1 Each Tomato Large, Ripe, peeled and chopped
• 1 Cup Coconut milk
• Salt and Pepper
• Chili pepper to taste

Servings:

Instructions

1. Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.
2. Strain the liquid into a bowl and allow the solids to cool.
3. Puree the cooled solids.
4. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
5. Add the seasonings while simmering and serve very hot.

Recipe Notes

Variation: Add 1/2 lb fresh okra after pureeing the vegetables above.

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Cabbage & Dumpling Soup

Cabbage & Dumpling Soup

Print Recipe

Cabbage with Tofu Dumplings.

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Cabbage & Dumpling Soup Print Recipe Cabbage with Tofu Dumplings. CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 1/4 Lbs Frim tofu
• 4 Tbsp Water
• 1 Cup whole-wheat flour
• 1/8 Tsp black pepper
• 1/4 Tsp salt
• 1/2 Each Cabbage
• 1 Tbsp Corn oil
• 8 Cups Boiling water
• 1 Each Bay Leaf
• 1 Tbsp soy sauce
• Chopped scallions

Servings:

Instructions

Dumplings:

1. Blend tofu with water till smooth.
2. form into 1/2-inch balls & set aside.

Soup:

1. Mince core of cabbage & shred leaves finely.
2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
4. The dumplings should be floating on the top at this point.
5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
6. Simmer for another 5 minutes.
7. Serve, garnishing with scallions.

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Bean Stew With Fennel and Tomatoes

Bean Stew With Fennel and Tomatoes

Print Recipe

Fennel and Tomaotes add zest to this Bean Stew.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
8 People	30 Minutes

Cook Time

90 Minutes

Servings Prep Time 8 People 30 Minutes

Cook Time 90 Minutes

Bean Stew With Fennel and Tomatoes Print Recipe Fennel and Tomaotes add zest to this Bean Stew. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 8 People 30 Minutes Cook Time 90 Minutes Servings Prep Time 8 People 30 Minutes Cook Time 90 Minutes

Ingredients

• 1 Lbs Dried cannellini beans rinsed
• 4 Cup Vegetable stock or broth
• 1 Each Bay Leaf
• 6 Cloves garlic unpeeled, crushed slightly
• 2 Each Fennel Bulbs Large
• 1/2 Cup olive oil -OR- up to: 2/3Olive oil; Pref. Greek extra virgin
• 5 Cups Tomatoes Peeled, seeded, (*chopped), with juice, fresh or canned
• 1 Cup Fresh parsley Chopped
• 1 Each Lemon Juiced
• salt
• freshly ground black pepper

Servings: People

Instructions

1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
3. Add bay leaf and whole garlic cloves.
4. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
5. Don't drain beans until fennel and tomato sauce is cooked.
6. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
7. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
8. Add tomato to fennel; cook 5 or 6 minutes.
9. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
10. Add parsley and chopped fennel leaves. Season with salt and pepper.
11. Remove from heat, add lemon juice and remaining olive oil to taste.
12. Serve warm or at room temperature.

Recipe Notes

Prep Time: 25 minutes
Soaking Time: Several hours
Cooking Time: 1 hour

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Bean Curd & Coconut Soup

Bean Curd & Coconut Soup

Print Recipe

Tofu and Coconut highlight this recipe.

• CourseSoup
• CuisineThai
• Skill LevelEasy

Servings	Prep Time
6	45 minutes

Servings Prep Time 6 45 minutes

Bean Curd & Coconut Soup Print Recipe Tofu and Coconut highlight this recipe. CourseSoup CuisineThai Skill LevelEasy Servings Prep Time 6 45 minutes Servings Prep Time 6 45 minutes

Ingredients

• 2 Stalks Lemongrass
• 2 Tsp Laos powder
• 1 Carton Coconut milk
• 1 Lbs tofu Firm, diced
• 1/2 Cup White miso
• 1 Each jalapeño Pepper seeded, sliced into thin rounds
• 1 Each Lime Small, juiced
• 2 Tbsp basil and/or mint Fresh, finely chopped
• Fresh coriander as garnish

Servings:

Instructions

1. Chop lemongrass, and bruise it with the flat of a cleaver.
2. Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently.
3. Simmer for 10 minutes.
4. Strain off lemongrass. Add tofu, stirring into stock.
5. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes.
6. Add remaining ingredients, and serve garnished with coriander.
7. This is delicious with a bowl of Thai jasmine rice.

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Avocado And Green Chili Soup

Avocado And Green Chili Soup

Print Recipe

Tasty version of Avacado Soup

• CourseAppetizer, Soup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 People	30 minutes

Servings Prep Time 6 People 30 minutes

Avocado And Green Chili Soup Print Recipe Tasty version of Avacado Soup CourseAppetizer, Soup CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 30 minutes Servings Prep Time 6 People 30 minutes

Ingredients

• 2 Each avocados. Ripe
• 3 Cups Soy milk
• 1 Can green chilies 4.oz can, chopped
• 1 Each onion Medium, Chopped
• Salt and pepper to taste
• 2 Tbsp lemon juice
• 2 Tbsp Dry sherry

For Garnish

• Chopped chilies -Or- Fresh parsley

Servings: People

Instructions

1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
3. Pour the mixture into a serving bowl, garnish, and serve immediately.

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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles

Print Recipe

Beans and Hominy.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3 Hours

Servings Prep Time 8 people 20 minutes

Cook Time 3 Hours

Anasazi & Pinto Beans with Hominy & Green Chiles Print Recipe Beans and Hominy. CourseMain Course, Side Dish, Soup CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3 Hours Servings Prep Time 8 people 20 minutes Cook Time 3 Hours

Ingredients

• 1 1/2 cups Dried anasazi beans
• 1 1/2 cups Dried pinto beans
• 10 cups Water
• 1 tsp salt
• 3 cups Dried indian hominy
• 3 each ea Green anaheim chiles

Servings: people

Instructions

1. Soak the beans overnight in water to cover.
2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Anasazi Bean Stew With Cornmeal Dumplings Print Recipe Bean stew with dumplings. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

Servings: people

Instructions

1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
4. While the stew is cooking, prepare the dumpling dough (below).
5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
6. Remove dumplings with a slotted spoon to a serving bowl.
7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
8. Serve immediately.
9. Delicious with cooked greens and a tomato salad.

Dumplings

1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

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Anasazi Beans With Juniper

Anasazi Beans With Juniper

Print Recipe

Anasazi or Pinto beans with Juniper

• CourseSide Dish, Soup
• CuisineAmerican

Servings

6

Servings 6

Anasazi Beans With Juniper Print Recipe Anasazi or Pinto beans with Juniper CourseSide Dish, Soup CuisineAmerican Servings 6 Servings 6

Ingredients

• 2 cups Anasazi or pinto beans Dried
• 10 each Coriander seeds
• 8 each Juniper berries
• 1 each onion small
• 1 tbsp Sunflower oil or light olive oil
• 1 tsp red chile Ground
• 1 tsp Mexican or Greek Oregano Dried
• 2 1/2 Quart Water
• salt

Servings:

Instructions

1. You can find juniper berries in the spice section of specialty food markets.
2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
6. When done, check the seasoning.
7. Serve the beans in a bowl with the broth.

Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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